The Chicago born chef runs three of Europe’s most celebrated Mexican restaurants, including Hija de Sanchez (earlier this year voted Best Street Food in Europe) and the eponymous Sanchez (recently recognized as Best New Restaurant in Copenhagen).

Growing up eating the Mexican food of her heritage, Sanchez began cooking professionally at nineteen and worked with some of America’s most respected chefs, including Wylie Dufresne at WD-50, before moving to Copenhagen, Denmark, where she worked alongside René Redzepi at the internationally acclaimed restaurant noma. In 2015, Rosio left noma to reconnect with her Mexican roots and open the first Hija de Sanchez. She now brings her taste of Mexico to New York City for Seaport Food Lab.

Event Navigation

Win a 3-Chocolate-Bar Gift Set and Book from Dandelion Chocolate

Newsletter

Be the first to know about invite-only happenings, delectable giveaways and when new issues hit the streets.

Edible Manhattan

Edible Brooklyn

Edible Long Island

Edible East End

Events

Join Our Collective

Read the Digital Edition of Our Celebrations Issue

Taste the Future

Edible Manhattan is published six times a year and available by subscription, for sale at selected retailers and at other distribution spots throughout Manhattan. Please visit our sister magazines, Edible Brooklyn, Edible East End, and the Edibles in New York State. And visit Edible Communities to find the publication nearest you.